Cook and drain pasta as directed on package. Meanwhile in food processor or blender, place tomatoes with juice. Cover and process until coarsley chopped. Set aside. In a large skillet, heat oil over medium-high heat. Cook garlic, red pepper and parsley in oil about 5 minutes, stirring frequently until garlic starts to turn a golden color. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally. Add pasta and ¼ cup of the cheese to tomato mixture. Cook another 3 minutes, tossing gently until pasta is coated with sauce. Sprinkle with remaining cheese and serve.

Steam broccoli until tender but firm, about 5-7 minutes. Heat butter in a heavy skillet over medium heat, add garlic and saute for about 1 minute. Add the steamed broccoli, lemon juice and salt and pepper to taste. Stir to coat and heat through. Serve warm.

Cut French bread into 1 inch slices. Butter one side and sprinkle with about 2 Tablespoons of shredded cheese. Place prepared slices on a large baking sheet. Bake at 425 degrees for 8-10 minutes or until cheese is melted and golden brown. Serve warm.

Brownie Instructions:

Heat oven to 350 degrees. Spray 8x8 inch pan with a nonstick cooking spray. In a bowl, combine flour, ¾ cup sugar, cocoa, baking powder, and salt. Stir in melted butter, water and egg until dry ingredients are moistened. Spread in prepared pan. In a small bowl, mix cream cheese 2 Tablespoons sugar and vanilla. Drop small spoonfuls of cream cheese mixture over patter. Swirl with a knife. Bake 20-25 minutes or until toothpick comes out clean, when tested in brownie and not cream cheese. Cool completely, about 45 minutes. If desired sprinkle with powdered sugar before serving.